Preparing sour cabbage soup for the winter. Dressing for cabbage soup for the winter
Delicious fresh cabbage soup for the winter is prepared according to many recipes, most of which differ from each other only in the set of products (and mainly spices). The main ingredients you can’t do without are white cabbage, carrots and onions. But so that they don’t feel lonely, they are supplemented with others: bell peppers, tomatoes. An assortment of fresh herbs can also be used for preparation. And also vinegar, salt, sugar, dry spices, garlic, vegetable oil.
The five most commonly used ingredients in cabbage soup recipes for the winter:
Such winter cabbage soup is designed not only for adding to hot soups and borscht. They are also good as a regular snack. Also as a component of all types of second hot dishes. And as a filling for pies and pies. In short, food for all occasions.
When the time comes to open the jar, simply add its contents to boiling broth or water. Or heat it in a saucepan. After all, vegetables undergo heat treatment - they are boiled or stewed before canning. All this fits tightly into the jars, under the lid. If the recipe specifies, sterilize before and/or after filling the jars. But usually this procedure can be skipped. It is enough to thoroughly wash the jars with boiled water and soda.
Five of the lowest calorie cabbage soup recipes for the winter:
In addition to the so-called white cabbage soup, you can prepare green cabbage soup, which includes sorrel, fresh herbs, and green onions.
To get a richer soup, you can add potatoes, meat, rice and other grains to the broth before preparing cabbage soup.
Cabbage soup is one of the most popular first courses. Previously, cabbage soup was prepared seasonally, in the summer with fresh cabbage, in the winter with sauerkraut. Today, conditions have changed, fresh cabbage can be bought at any time, so choosing a recipe is a matter of taste. But, despite the abundance of vegetables in winter, it still makes sense to prepare cabbage soup for the winter in jars. Firstly, vegetables are cheaper during the ripening season, and secondly, ground vegetables are many times tastier than those sold in supermarkets in winter.
The main component of the preparation is white cabbage. The preparation of this vegetable consists of peeling it from the top leaves and cutting it into thin strips, the same as you cut when cooking regular soup.
- The preparation always includes onions and. The onion will need to be finely chopped and the carrots grated.
- Another essential ingredient is tomatoes. Most often, fresh fruits are used, but if you don’t have them on hand, you can use tomato paste.
- Other additives are optional. Bell peppers, celery root, and fresh herbs are often added to this preparation.
Interesting facts: cabbage soup is one of the most popular dishes in Russian cuisine. There are several varieties of this dish - gray (from green cabbage leaves), lazy (from coarsely chopped vegetables), combined or rich (with several types of meat), daily (cooked using a very complex technology).
Classic recipe for cabbage soup for the winter in jars with fresh cabbage
The classic recipe for fresh cabbage soup for the winter involves frying some of the vegetables in oil.
- 3.5 kg cabbage;
- 2 kg carrots;
- 1.5 kg of tomatoes;
- 250 ml refined oil;
- 1 kg of onion;
- 100 gr. Sahara;
- 90 gr. salt;
- 30 ml of vinegar essence (70%);
Peel the onions and carrots, wash the vegetables. Cut the onion into small cubes or thin half rings. The easiest way to grate carrots is to grate them, but you can also cut them into thin slices by hand.
Shred the cabbage into thin strips. Peel the tomatoes. To remove the skin without loss, you need to scald the tomatoes with boiling water, after making a shallow cut on each fruit. Soak the tomatoes in hot water for one minute, then pour cold water over them. After this, remove the skin; it will come off very easily. Peeled tomatoes can be cut into small cubes or pureed in a blender, as you prefer.
- 1 kg cabbage;
- 500 gr. tomatoes;
- 300 gr. carrots;
- 300 gr. bell pepper;
- 300 gr. onions;
- 60 gr. granulated sugar;
- 30 gr. salt;
- 70 ml vegetable oil;
- 20 ml of vinegar essence (70%).
Let's prepare all the vegetables for making cabbage soup. Shred the cabbage into thin strips. Peel the tomatoes. To do this easily and simply, you need to scald the tomatoes with boiling water. Tomatoes can be crushed in a blender or passed through a meat grinder, you can simply grate them or cut them into small cubes.
We peel the carrots and onions, remove the bell pepper from the stalk and seeds. Cut the onion into thin quarter rings, grate the carrots, and chop the pepper into small strips.
Pour half a portion of vegetable oil into a cauldron or thick-walled pan. Fry onions on it. As soon as the onion becomes translucent, add carrots and bell pepper to it. We continue to fry the vegetables, stirring occasionally. Add cabbage and chopped tomatoes, mix the vegetables and simmer them over low heat. Simmering will continue for 40 minutes.
I would like to invite you to prepare a delicious dressing for cabbage soup for the winter. This preparation will significantly save time. All you have to do is boil the potatoes in the broth, add the prepared cabbage soup dressing and the hearty, flavorful first course is ready. In addition, this workpiece is good in itself. It can be served as an appetizer, a side dish for meat dishes, and even used as a filling for pies and pies.
Ingredients
To prepare cabbage soup dressing for the winter you will need:
white cabbage - 1.5 kg;
onion - 500 g;
carrots - 500 g;
tomatoes - 800 g;
sugar - 75 g;
salt - 1 tbsp. l. with a slide;
vegetable oil - 75 ml;
vinegar - 75 ml;
bay leaf - 1 pc. on the jar;
black and allspice - 2 pcs. on the jar.
Cooking steps
Cut the tomatoes crosswise, scald with boiling water, remove the skin.
Peel the onion and chop as desired.
Heat vegetable oil in a frying pan and fry the onion until half cooked, then add the carrots and fry the vegetables together over medium heat, stirring occasionally, for 5 minutes.
Wash the jars thoroughly and sterilize. Place a bay leaf, black and allspice peas at the bottom of each jar.
From the specified amount of products I got 4 jars of 700 ml each of the most delicious cabbage soup dressing for the winter.
Bon appetit!
The workpiece comes in handy when you don’t have much time to stand at the stove. It is enough to cook the broth on meat or poultry (or just boil water), add potatoes and the contents of a prudently rolled up jar. That's it, after 15-20 minutes the fragrant first thing is ready.
Ingredients
The sour taste is the main gastronomic characteristic of cabbage soup. The ingredient that achieves this effect is cabbage. Fresh cabbage is traditionally used for winter preparations. When choosing a product, you should be guided by three tips.
- Leaves . Should be dense and elastic, without stains, cracks or dark spots. If they are too thick at the base, the vegetable has accumulated a lot of nitrates.
- Ripeness. The head of cabbage should not be deformed when compressed. If this happens, it means that the cabbage is not ripe and does not have sufficient juiciness and crunchiness.
- Weight . The optimal weight is at least 1 kg.
The twist contains carrots and onions. To enhance the taste and aroma, add tomatoes, bell peppers, cereals, as well as garlic, herbs, bay, pepper and other spices.
The preservatives are bite (usually 9%) and refined (odorless) vegetable oil, salt and sugar.
In the second half of the 19th century, the English writer Lewis Carroll visited Russia and tried the national Russian dish - cabbage soup. He described the soup as "quite edible, although it does contain some sour ingredients."
To make the dish with a twist, it is prepared by adding both white and red cabbage. They are taken in equal proportions or there should be a little more white cabbage. Here are two more tips from experienced housewives.
- Sterilization. The jars into which the workpiece will be placed must first be sterilized. Cover the lids with boiling water or boil for five to ten minutes.
- Acceleration. To make the process less labor-intensive, it is recommended to use a special cabbage grater or food processor.
If you don’t want to bother with sterilizing jars or adding vinegar to the preparation, you can put it in bags or plastic containers and freeze it.
4 recipes
All vegetables must be washed and dried before canning. Process the main ingredients as follows:
- cabbage - chop into narrow strips;
- carrots - peel and chop on a coarse grater;
- onion - peel, cut into half rings, feathers or small cubes.
Traditional
Peculiarities . The amount of spices and herbs can be changed at your discretion. However, you need to take as much vinegar and oil as indicated in the recipe, otherwise the product will quickly deteriorate. Preservation should be stored in a cool place.
Components:
- cabbage - 1 kg;
- carrots and onions - 0.5 kg each;
- fresh tomatoes - 300 g;
- vinegar and oil - 50 ml each;
- water - 100 ml;
- parsley and dill - a bunch;
- allspice - eight to ten peas;
- sugar - one and a half tablespoons;
- salt - a tablespoon.
Process
- Cut the tomatoes into cubes, mix with chopped onions, cabbage and carrots.
- Add water.
- Boil, add butter, sugar, salt and pepper.
- Leave on low heat for ten minutes.
- Remove from heat, pour in vinegar.
- Distribute the hot billet into jars and roll up.
Instead of fresh cabbage, you can use sauerkraut in recipes. Then the dish will turn out even more sour.
With bell pepper
Peculiarities . This recipe is especially popular in the southern regions of Russia. To make the preparation bright and beautiful, it is better to take peppers of different colors. To improve the taste and enhance the color, you can add a glass of tomato sauce or tomato paste, diluted with water to the consistency of ketchup. The ingredient is mixed with cabbage along with fried vegetables.
Components:
- cabbage - 1 kg;
- tomatoes - 0.5 kg;
- onions, bell peppers, carrots - 300 g each;
- oil - 70 ml;
- sugar - three tablespoons;
- salt - one and a half tablespoons;
- vinegar 70% - a tablespoon.
Process
- Heat 2/3 of the oil in a frying pan, sauté the onion until translucent.
- Add carrots, cover, reduce heat to low. Simmer, stirring, for seven minutes.
- Peel the tomatoes and chop into cubes. Remove the seeds from the pepper and chop into strips.
- Add vegetables to the frying pan for onion and carrot frying. Simmer under the lid for another five minutes.
- Pour the remaining oil into a clean pan and place the shredded cabbage in the bowl. Stir in hot vegetable mixture.
- Add sugar and salt, boil and cook for five minutes. One or two minutes before it’s ready, pour in the vinegar.
- Divide the thick mixture into jars. Pour the remaining juice in the pan evenly into the containers.
Without vinegar
Peculiarities . Preparations with vinegar are contraindicated for people suffering from diseases of the digestive system. Cabbage soup can be sealed without this component, but to increase the shelf life of the preservation, you will need to stew the vegetables for a long time and sterilize the jars filled with preparations.
Components:
- cabbage - 1.5 kg;
- tomatoes and carrots - 0.5 kg each;
- onions - 350 g;
- garlic - one head;
- hot red pepper - one pod;
- oil - 20 ml;
- salt - 15 g.
Process
- Grind the garlic with a press. Remove the seeds from the pepper and chop into rings. Fry together in oil for two to three minutes.
- Add chopped onion and fry for another five to seven minutes.
- Add chopped carrots and continue sautéing for another five minutes.
- Add diced tomatoes, fry for a minute.
- Stir in chopped cabbage and salt. Close the lid. Simmer for 35 minutes over low heat, stirring occasionally.
- Pack the hot preparation into jars, sterilize, and roll up.
Preservation will be more satisfying if you add 300 g of pearl barley, boiled until half cooked, to the vegetable mass along with cabbage. To make the cereal cook faster, it is recommended to soak it overnight in clean water. The same principle applies to beans.
Gray cabbage soup
Peculiarities . This recipe uses the top, green leaves of white cabbage. They are usually not eaten due to their toughness. But for soup, they chop finely using a chop (a special semicircular knife), which is why such a preparation is also called crumble.
Components:
- green leaves of white cabbage - 5 kg;
- water - 5 l;
- rye flour and salt - 100 g each.
Process
- Cut out thick veins from cabbage leaves and chop into crumbs using a chop. (You can use a food processor: chop the ingredient and then chop it using the knife attachment).
- Place in an enamel barrel or wooden tub. (Pre-wash the vessel with soda and scald with boiling water).
- Mix with flour and salt, pour boiling water.
- Cover with gauze, wrap in a warm blanket and leave overnight.
- The next day, remove the blanket and leave the gauze to protect the workpiece from dust and dirt.
- Leave to ferment for five days, piercing the mass with a wooden stick every day to release gases.
- Monitor the foam that has formed on the surface of the workpiece. As soon as it disappears, the cabbage is ready.
- Place a wooden board on top, apply pressure, and scoop out the brine.
- Pack into jars. Place in the cellar or refrigerator for storage. Or put into bags and freeze. Don't roll it up.
To make the preparation more tasty, green leaves are used mixed with light green and white ones. You can add chopped carrots. In some regions of Russia such cabbage soup is called green.
How to use
The canned dressing is good with boiled potatoes, meat and chicken dishes. You can even just spread it on bread. The preparation of the soup is carried out in three stages.
- Broth. Pour water over 300-400 g of meat on the bones. Boil for five to seven minutes, drain the water. Rinse the meat and add 4-5 liters of clean water. Boil and cook for at least two hours. Five minutes before the end, add salt, peppercorns, aromatic herbs and roots, and laurel to taste. Remove the spices from the bowl. Also remove the meat, cut into strips or cubes and add back to the broth.
- Potato . Chop three or four tubers into large cubes, place in a saucepan, and cook until tender for 15-20 minutes.
- Refueling. Add 300-400 g of canned cabbage soup to the soup. Cook for five to seven minutes. Turn off the heat, cover the pan with a lid and leave for ten minutes.
If you are preparing gray (green) cabbage soup, add fried onion and carrots to the broth along with the dressing. Or these vegetables can be added raw along with potatoes. It is customary to throw whole potatoes into this soup, and after boiling, chop them with a potato masher right in the pan.
Experienced housewives assure that cabbage soup in meat broth becomes tastier a day after cooking. The soup can be served with sour cream and fresh herbs.
Spinach and celery soup dressing will come in handy in the winter. Having ready-made chicken or beef broth in the refrigerator, all you need to prepare a delicious soup is boil a few potatoes in it and add a jar of green cabbage soup, prepared for future use, all that remains is to season with sour cream and serve.Garden greens that ripen in the first half of summer are an excellent basis for winter preparations.
Cooking time: 45 minutes
Quantity: 0.6 l
Ingredients for Spinach and Celery Soup Dressing:
200 g fresh spinach;
300 g stalk celery;
180 g onions;
green chili pepper;
red chili pepper;
40 ml odorless olive oil;
15 g salt.
A method for preparing green cabbage soup for the winter.
Almost all soups begin by frying onions, ours is no exception. So, in a wide cast-iron frying pan, practice has shown that this cookware works best, heat odorless olive oil until a slight smoke appears. Throw in onions cut into large rings and add salt to release the juice. You can immediately add all the salt required for the recipe. As soon as the onion becomes soft, add celery stalks, chopped into pieces 5-6 millimeters thick. Cook vegetables over medium heat for 15 minutes. Be sure to mix the vegetables so that the onions do not burn; in the soup dressing, all ingredients must be cooked equally.
Remove seeds from green and red chili peppers, cut into thin strips and add to the pan.
Now it's the turn of fresh spinach. To avoid getting sand and soil, which often end up in the folds of greenery, soak it in cold water, rinse it under the tap and cut off any tough stems. Young spinach can be chopped along with the stems, while later spinach can be chopped using only the leaves.
Cut the greens into strips 0.5 centimeters wide, add to the rest of the ingredients, cook over medium heat for 5-6 minutes. Ready-made vegetables will decrease quite significantly in volume, especially spinach - a very small portion remains from a large bunch.
We prepare clean and dry jars, lay out the hot soup dressing. Cover the filled jars with clean lids. Place a linen towel in the dish for sterilization and pour water heated to 50 degrees. We place the jars so that the water reaches approximately the hangers. Slowly heat the water to a temperature of 90 degrees, sterilize for 12 minutes.
Immediately seal the pasteurized dressing tightly, cover with a thick blanket and leave to cool at room temperature.
Store cabbage soup in a cool, dry place. Storage temperature is from +3 to +7 degrees Celsius, the preparations retain their taste and color for several months.
- Taiga tea: composition, indications and storage conditions for the collection Taiga tea
- What meat is the healthiest for humans?
- Signs for the Annunciation of the Blessed Virgin Mary, as well as rituals and prohibitions Annunciation customs and signs what you can do
- Mushroom picking: general rules and advice for a novice mushroom picker Dream of picking mushrooms in the forest